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A cutting edge synergy of modified starches that can be used to add shelf life and freeze thaw tolerance to all gluten free and wheat based bakery products. The blend holds freshness by improving elasticity and strength in crumb post baking. It retains crumb flexibility and provides exceptionally soft baked goods.
Supplied as a blend it takes away the guess work in reformulation and removes the need for enzymes in formulas making your solution more cost effective. Typical dosage levels in your dry mix would be 30% in Bread, and 10%-20% in Cakes.
Optimal performance achieved when used in combination with Arvanza Hydrocolloid Blend and Egg Replacers.
Product Benefits:
• Gives exceptional softness.
• Retains freshness and extends product shelf life.
• Provides increased tolerance through freeze thaw process.
• Increased crumb flexibility.
• Aids texture and structure.
• Replaces existing native or modified tapioca in all applications.
• Does not require psyllium to form a stable dough.
• Removes the need for the use of shelf extending enzymes through the use of advanced tapioca technology.
• Aids tolerance to gluten free doughs.
• Well balanced and easy to blend.
• Contributes to a superior result, stabilising the system.
• Minimal recipe reformulation required to achieve remarkable results.
• Allergen free.
• GMO free.
• Reduces costs.
Product Applications:
• All gluten free bread doughs.
• Gluten free cakes and pastries.
• All bakery products that need softness through shelf life and shipping.
• All bakery products that are frozen during shelf life and shipping.